General Manager w/MGR Punches

35674 Clovis-Shaw McDonald's; Clovis (CA); On-site; USD 90,000 - 120,000; Full time

Job summary

Mater Dei Restaurant Group in California seeks a General Manager to lead the restaurant’s operations, drive financial performance, and uphold standards of guest service and safety.

You will report to the Owner/President and coach the management and crew to meet brand expectations. This is a full-time salaried role requiring a minimum of 50 hours per week across five to six days, including openings, closings, weekends, and two Saturdays every four weeks. Employment is at will.

Responsibilities

• Lead and develop management and crew teams
• Maintain staffing and scheduling levels
• Ensure excellent guest service, food safety, cleanliness, and operational execution
• Manage sales, labor, food cost, profitability and other restaurant performance measures
• Coach employees, set clear expectations, hold the team accountable, protect employee dignity, and develop future leaders
• More than 50% of time devoted to management and leadership responsibilities while remaining actively involved in operations when needed

Job description

The General Manager is responsible for the overall leadership, operation, and financial performance of the restaurant. This position reports directly to the Owner/President of Mater Dei Restaurant Group and has primary operating authority for the location.

The General Manager leads and develops the management and crew teams; maintains staffing and scheduling levels; ensures excellent guest service, food safety, cleanliness, and operational execution; and manages sales, labor, food cost, profitability, and other restaurant performance measures. The GM is expected to coach employees, set clear expectations, hold the team accountable, protect employee dignity, and develop future leaders.

This is a full-time salaried leadership position requiring a minimum of 50 hours per week across five to six days. The GM must maintain a flexible schedule that includes openings, closings, weekends, and at least two Saturdays during each rolling four-week period, with three Saturdays preferred. More than 50% of the GM’s time will be devoted to management and leadership responsibilities, while remaining actively involved in restaurant operations when needed.

The first 90 days will focus on learning the restaurant and team, stabilizing operations, establishing performance baselines, building trust, and aligning expectations. Employment is at will.